Preparation and characterization of O/W Nanoemulsions stabilized by covalent complex of ball-milled soy protein isolate and Chlorogenic acid. (PubMed, Food Chem ) - Sep 15, 2026 - "Unlike direct SPI-CA conjugation, BMSPI tolerated higher CA (0.8 mM) via mechanically induced unfolding and disulfide cross-linking, which redirected cysteine reactivity. BMSPI-CA conjugates exhibited superior emulsifying properties, and their nanoemulsions demonstrated excellent thermal, pH, and salt-ion stability over 14 days, offering a mechanistic basis for engineering interfacial performance via physical-chemical synergy."
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Liang Li; Shaoqi Zhang; Xiaoyu Yang; Yuhan Jing
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